Oh Fudge!

What’s not to like about chocolate… and fudge sauce? Well, you might not like the additives, preservatives, refined and often hydrogenated vegetable oils, and refined sweeteners, such as HFC (high fructose corn syrup) contained in most conventional fudge sauces sold in supermarkets and served in ice cream shops. You might not like the milk products they contain if you’re sensitive to lactose or casein. 

The solution?

You don’t have to give up chocolate or fudge sauce. You can make it at home using higher quality ingredients and alternative sweeteners. Although I use honey in cooking and baking and prefer it to other caloric sweeteners, I don’t think it’s enough to just convert a recipe from sugar to honey. After I convert from sugar to honey (1 cup sugar is equivalent to 3/4 cup honey), I replace 1/3 to 1/2 of the honey in a recipe with stevia, dates, or some combination of these. The reason? Honey still provides empty calories, calories that don’t come with vitamins, minerals or protein our bodies require. 

I think agave nectar is less desirable than honey and maple syrup in terms of its nutritional profile. It’s certainly less desirable than honey from an ecological standpoint, particularly for those of us who live in places where we can buy local honey. For those who live on the East Coast, near maple trees, maple syrup would be a very ecological choice unless one has access to local honey there as well, which many probably do.

What about agave nectar/syrup?

Agave nectar (aka agave syrup) has a long shelf life stored at room temperature. Unlike honey, it doesn’t crystallize over time, so it’s always easy to pour and measure and has a mild flavor. The main selling point is its low glycemic index (GI) which comes from its high fructose and low glucose content, roughly 92% fructose and 8% glucose. Although it has been used for centuries, it was unlikely that it was ever used in the amounts we now have access to. I would guess that prior to modern technological advances agave nectar made by natives of Northern Mexico were probably less refined and less concentrated than modern agave products.

A case against high fructose syrups 

Agave syrup or nectar and high fructose corn syrup have are similar in makeup and composition. Agave syrup is produced from the starch of the agave plant, just as corn syrup and high fructose corn syrup are manufactured from the starch of corn. When the agave has grown to 7-10 years old, the leaves of the plant are cut off, revealing the core of the plant (called the "pina"). When harvested, the pina resembles a giant pineapple and can weigh in at 50 to 150 pounds. To make the agave syrup, the juices are extracted from the pina, filtered, and heated at a low temperature with enzymes that reduce the carbohydrates into simple sugars. Lighter and darker varieties of the syrup are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food.

I included agave syrup as an option in my recipes for vegans, who won't eat honey because they consider it an animal product (a product of animal exploitation). I also offered it as an option for people with diabetes before I understood more about the problems that too much fructose pose to health. However even where I did include it in recipes, I always recommended people use it in smaller amounts than are customary.

Cutting back on all caloric sweeteners

As you will note in my books, I recommend even when using honey, maple syrup, or agave syrup that you cut the amount you would ordinarily use in half and then supplement with stevia to reduce total sugar calories to reduce the impact of the sugar calories present in whatever sweets and treats you make. I include a chart in The Ice Dream Cookbook that shows you how to do this.

What makes this recipe different?
Unlike commercial hot fudge sauce, the recipe below is free of refined vegetable oils, hydrogenated fats and oils, cheap, refined sweeteners, and dairy products. I usually use coconut milk and occasionally use nut milk to replace milk and cream, since I find so many people have sensitivities or allergies to cow's milk products. The combination of honey (or agavé nectar for vegans) and stevia adds a sweet taste with half the customary amount of sugar calories.

Hot Fudge Sauce       

Hands-On: 20 minutes/   Cooking: 5 minutes/ Yield: 1 1/4 cups; 10 servings

This sauce makes the perfect topping for fresh berries or peaches and almost any flavor of Ice Dream (the non dairy coconut milk ice cream alternative I created for my Ice Dream Cookbook). For a rippled effect, you can layer freshly made Ice Dream and cooled Fudge Sauce in 16-ounce containers, return the containers to the freezer and serve later or another day. When you scoop out the Ice Dream, you’ll see ripples of fudge.

Note: Read labels carefully to find unsweetened baker’s chocolate. You will find many brands to choose from. Sharffenberger is my favorite. For a richer, fudgier sauce, try the second recipe below.

Ingredients:
3/4 cup unsweetened premium or lite (reduced fat) coconut milk; additional 1/4 cup as needed to thin
2 teaspoons arrowroot powder/arrowroot starch (same thing)
1/4 cup honey or agave nectar*, additional 1 to 3 tablespoons as needed
1/8 teaspoon finely ground unrefined sea salt
2 ounces unsweetened baker’s chocolate, coarsely chopped or broken into 1/2-inch pieces
1/4 to 1/2 teaspoon clear stevia extract liquid
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring

* Note: Vegans may wish to use agave nectar (read caveats above)

1. Combine the coconut milk and arrowroot in a small saucepan. Whisk to dissolve. Add the honey and sea salt. Bring to a boil over medium heat, stirring or whisking constantly, until the mixture thickens, 3 to 5 minutes.
2. Remove from heat. Add the chocolate, stevia, and vanilla, stirring until the chocolate melts. For a sweeter taste, add an additional 1 tablespoon honey. Blend, taste, and repeat one or two more times as needed. 
3. Let stand for 10 minutes, then serve hot or allow to cool. Refrigerate unused sauce in a covered heatproof bowl, a few custard cups, or a wide mouth jar.
4. Gently warm leftover sauce in a heatproof bowl in a 250° F oven, or in a double boiler or saucepan over very low heat, stirring periodically, or use the bowl-on-a-rack method (Page 000). If too thick, add 1 or 2 tablespoons additional coconut milk.

2 tablespoons (regular): 100 calories, 0.9 grams protein, 10.3 grams carbohydrate, 6.1 grams fat, 28 milligrams sodium

2 tablespoons (lite): 79 calories, 0.7 grams protein, 9.3 grams carbohydrate, 4.3 grams fat, 23 milligrams sodium

Variations:

• Add 1/2 teaspoon almond extract if desired.
• Peppermint Hot Fudge Sauce: Add 1/4 teaspoon peppermint extract or natural peppermint flavoring with the vanilla. Add another 1/8 to 1/4 teaspoon if desired. Or, replace peppermint flavoring with 1 tablespoon crème de menthe.
• Hot Fudge Sauce à l’Orange: Add 1 1/2 tablespoons minced or finely grated orange zest (colored part only) and/or 1 1/2 tablespoons orange liqueur, such as Grand Marnier, with the vanilla.
• Mocha Fudge Sauce: Add 2 to 3 teaspoons instant coffee granules or espresso powder in step #1.
• Brandied Hot Fudge Sauce: Add 1 1/2 tablespoons brandy with the vanilla.
• For a richer taste and thicker sauce: Omit arrowroot, then add 1/4 cup unsweetened cocoa powder in step #2 above.

Source: The Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten Free Cookies, Compotes, and Sauces by Rachel Albert Matesz (Planetary Press, 2008)

Note: Special thanks to Sunwest Appliance Distributing in Tempe, AZ, for allowing us to tape the video above in their Viking Showroom Kitchen. If you would like to rent their space for a special event, you can contact them via their website.

Comments

[Vin]

Great recipe, Rachel! I look forward to trying it! Good info about agave nectar too. Most people who think of it as a healthy alternative to sugar don't realize how processed it is and don't realize that fructose can be problematic.

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